Preserved egg with fish flavor
By AlecLittel
A very delicious dish, highly recommended ~~
Recipe Recommendations
- preserved eggs of 3
- water fungus appropriate amount
- pepper one
- carrots appropriate amount
- eggs one
- flour appropriate amount
- vegetable oil appropriate amount
- soy sauce 1 tablespoon
- cooking wine 3 teaspoons
- vinegar 2 teaspoons
- white sugar 2 teaspoons
- chicken essence appropriate amount
- qingshui a little
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Preserved egg with fish flavor
1
Remove the shell of the preserved eggs and place them in a steamer and steam for 5 minutes to solidify the egg yolks.
2
Steam and cut into strips for later use.
3
Slice pepper and carrot, tear fungus into small pieces and set aside.
4
Add flour, eggs, and add 1 tablespoon of vegetable oil to make a soft fried paste (make it dry, it is too thin to wrap the preserved eggs).
5
Wrap the chopped preserved eggs in batter.
6
Put in hot oil and fry until the skin is firm and firm. Remove and set aside.
7
Pour the oil into a frying pan, warm the oil, add chopped green onions and ginger, and then add spicy bean paste, cooking wine, soy sauce, vinegar, sugar, and a little water, stir-fry and bring to a boil.
8
Add green pepper, carrot and fungus and stir-fry slightly, then add chicken essence to taste, and thicken with wet starch.
9
After the soup becomes thick, add minced garlic and fried preserved eggs and quickly fry well.
10
New way to eat preserved egg-preserved egg with fish flavor
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New way to eat preserved egg-preserved egg with fish flavor
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New way to eat preserved egg-preserved egg with fish flavor